Science, asked by theresa10, 7 months ago

while egg is boiled, sait is added. why

Answers

Answered by SRINIJA2586

1

Answer:

Egg white solidifies more quickly in hot, salty water than it does in fresh. So a little salt in your water can minimize the mess if your egg springs a leak while cooking. The egg white solidifies when it hits the salt water, sealing up the crack so that the egg doesn't shoot out a streamer of white.

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